Khoo's Winter Salad

Was watching Rachel Khoo in her little Paris kitchen earlier, and simply couldn't pass up making a note of this recipe. Sumptuous, reminding me of a similar salad I had at Three Blue Ducks in Sydney with bits of beets and haloumi, as well as some sort of cheese mousse.

2 parsnips

1 yellow carrot

1 orange carrot

1 purple carrot

1 quartered apple, skin left on

100 gr of Selles-sur-Cher goat cheese (or a blue cheese)

lardons

sunflower oil

cooked red beet root

various colored raw beetroot

simple vinaigrette

maldon sea salt

1. set oven at 200 degrees
2. cut up parsnips into large bite-size pieces; do the same for carrots
3. place vegetables on a tray with some oil, cook 45 minutes
4. to make cheese mousse, break up 200 gr of the cheese and mash with 8 tblsp of milk into a paste
5. make some whipped cream, and add about half of it to the cheese paste first, then the remaining to keep air in the mixture; put in a piping bag
6. fry 100 gr of lardons
7. in a mandolin, slice both raw and cooked beet root
8. on individual plates, assemble all the vegetables in an artful way
9. pipe the cheese mixture into little pockets, place a few lardons here an there
10. drizzle some vinaigrette over the salad, followed by a sprinkling of salt